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Babycorn Manchurian - SK Khazana

This delicious Indo-Chinese dish has now become very popular and can be cooked with vegetables as well as non-vegetarian ingredients This is a Sanjeev Kapoor exclusive recipe.

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Babycorn Manchurian - SK Khazana

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Main Ingredients Babycorns, Green chillies
Cuisine Indo-Chinese
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Babycorn Manchurian - SK Khazana

  • 8-10 Babycorns
  • 2 Green chillies
  • 2 Spring onions with greens
  • to taste Salt
  • 2 1/2 teaspoons Dark soy sauce
  • 1/2 tablespoon Ginger-garlic paste
  • 1 1/2 tablespoons Refined flour (maida)
  • 1 tablespoon Cornflour/ corn starch
  • 1 tablespoon Oil
  • to deep fry Oil
  • 1 tablespoon Garlic chopped
  • 1 teaspoon Ginger chopped
  • 1 1/2 cups Vegetable stock
  • 1 teaspoon Red chilli sauce
  • a pinch Sugar
  • 2-3 tablespoons Cornflour slurry
  • 1 teaspoon Vinegar
  • to serve Fried rice

Method

  1. Cut babycorns in to 1 inch pieces and transfer into a bowl.
  2. Finely chop green chillies and spring onion greens. Thinly slice spring onion bulbs.
  3. Add salt, ½ tsp dark soy sauce, ginger-garlic paste, refined flour and cornflour to the babycorns and mix well.
  4. Heat sufficient oil in a kadai, slide in the babycorns and deep-fry till golden and crisp. Drain on absorbent paper.
  5. To make the gravy, heat 1 tbsp oil in a non-stick wok. Add garlic, ginger, and green chillies and sauté till golden brown.
  6. Add spring onion bulbs and sauté till translucent. Add vegetable stock and mix well.
  7. Add remaining dark soy sauce, red chilli sauce salt and sugar and mix well. Let it come to a boil.
  8. Add cornflour slurry and mix well. Cook till the mixture thickens.
  9. Add the fried baby corns and ½ the chopped spring onion greens and mix well. Add vinegar and mix well.
  10. Transfer into a serving plate, garnish with remaining chopped spring onion greens and serve hot with fried rice.
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